beef carpaccio & black lentil asparagus salad | river cafe

remember that time last summer when i had the privilege of going on the FUNdeLENTIL tour
well today i'm excited to share with you one of my favourite dishes of the day, courtesy of River Cafe.

beef carpaccio & black lentil asparagus salad.

so creative and so delicious.

beef carpaccio black lentil asparagus salad


beef carpaccio
1 lb centre cut beef tenderloin (in one whole piece, not multiple steaks)
1 teaspoon ground juniper
1 tablespoon maldon sea salt
1/2 teaspoon black pepper
1 tablespoon chopped thyme
1 tablespoon extra virgin olive oil

black lentil & asparagus salad

4 cups cooked saskatchewan black beluga lentils
4 cups asparagus spears cut into 2-inch pieces
1 cup kohlrabi cut into cubes
4 cups mesculun salad greens

goat cheese vinaigrette

1/4 cup three farmers camelina oil
3 tablespoons apple cider vinegar
1 tablespoon shallots, finely minced 
1 tablespoon garlic, finely minced
3 tablespoon parsley, chopped
2 tablespoon chives, chopped fine
1 tablespoon grainy mustard
1/4 cup fair winds farm goat cheese


to prepare beef carpaccio:
combine the ingredients and season the beef.  allow to sit for 1 hour.
turn on bbq to very high and allow the grill to get searing hot (10 minutes)
grill beef for 1 minute, rolling beef every 15 seconds to mark the exterior.
chill for 15 minutes, then wrap tightly in saran wrap.  freeze for 2 hours
remove saran wrap and then slice thinly with sharp knife approximately 1/8th inch thick slices.

to prepare salad:

prepare ice water bath in a large bowl.
blanch asparagus pieces in salted boiling water just until spears turn bright green, approximately 10-15 seconds.
then plunge into ice water bath...after 30 seconds remove and drain
mix remaining ingredients together then add drained asparagus
toss together with vinaigrette.

to make vinaigrette:

in a medium bowl mix together shallot, garlic and apple cider vinegar.
let sit for 5 minutes.
add in camelina oil, grainy mustard, parsley, chive and goat cheese.
whisk to combine, season with a touch of salt and fresh cracked pepper.

to plate:

lay 6-8 slices of beef carpaccio on a large round plate.
place approximately 1 cup of lentil & asparagus salad on top.


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